The growing demand for electricity, caused by dynamic economic growth, leads to a decrease in the available non-renewable energy resources constituting the foundation of global power generation. A search for alternative sources of energy that can support conventional energy technologies utilizing fossil fuels is not only of key significance for the power industry but is also important from the point of view of environmental conservation and sustainable development. Plant biomass, with its specific chemical structure and high calorific value, is a promising renewable source of energy which can be utilized in numerous conversion processes, enabling the production of solid, liquid, and gaseous fuels. Methods of thermal biomass conversion include pyrolysis, i.e., a process allowing one to obtain a multifunctional product known as biochar. The article presents a review of information related to the broad uses of carbonization products. It also discusses the legal aspects and quality standards applicable to these materials. The paper draws attention to the lack of uniform legal and quality conditions, which would allow for a much better use of biochar. The review also aims to highlight the high potential for a use of biochar in different environments. The presented text attempts to emphasize the importance of biochar as an alternative to classic products used for energy, environmental and agricultural purposes.

We assess the possibility of using biochar and ash from plant biomass to fertilise giant miscanthus (Miscanthus x giganteus). The paper concerns the optimisation of the combination of fertiliser applications of the aforementioned materials in the context of the plant yield obtained. There was an increase in yield of 8–68% over the two years of research when compared with the control plots. It was found that the application of biochar, ash from biomass and a combination of the two at appropriate rates as a soil additive can substitute for classic mineral fertilisers and strengthen the ecological aspects of energy crop cultivation. The interpretation of the results obtained enabled the selection of optimum fertiliser applications, resulting in a significant increase in the yield of plants and an improvement in soil chemical properties. It was found that the highest yield of dry matter of giant miscanthus plants, after both the first and second year of cultivation, was obtained by applying the fertiliser containing ash at a rate of 1.5 t ha⁻¹, together with biocarbon and the combination of biochar and ash at a rate of 1.5 t ha⁻¹.

The purpose of this paper is to review the scientific results and summarise the emerging topic of the effects of statistic magnetic field on the structure, biochemical activity, and gene expression of plants. The literature on the subject reports a wide range of possibilities regarding the use of the magnetic field to modify the properties of plant cells. MFs have a significant impact on the photosynthesis efficiency of the biomass and vigour accumulation indexes. Treating plants with SMFs accelerates the formation and accumulation of reactive oxygen species. At the same time, the influence of MFs causes the high activity of antioxidant enzymes, which reduces oxidative stress. SMFs have a strong influence on the shape of the cell and the structure of the cell membrane, thus increasing their permeability and influencing the various activities of the metabolic pathways. The use of magnetic treatments on plants causes a higher content of proteins, carbohydrates, soluble and reducing sugars, and in some cases, lipids and fatty acid composition and influences the uptake of macro- and microelements and different levels of gene expression. In this study, the effect of MFs was considered as a combination of MF intensity and time exposure, for different varieties and plant species. The following article shows the wide-ranging possibilities of applying magnetic fields to the dynamics of changes in the life processes and structures of plants. Thus far, the magnetic field is not widely used in agricultural practice. The current knowledge about the influence of MFs on plant cells is still insufficient. It is, therefore, necessary to carry out detailed research for a more in-depth understanding of the possibilities of modifying the properties of plant cells and achieving the desired effects by means of a magnetic field.

The presented article is a review of the literature reports on the influence of magnetic and electric fields on the growth, yield, ripening, and durability of fruits and their quality. The article shows the potential application of MF and EF in agricultural production. Magnetic and electrical fields increase the shelf life of the fruit and improve its quality. Alternating magnetic fields (AMF) with a value of 0.1–200 mT and a power frequency of 50 Hz or 60 Hz improve plant growth parameters. MF cause an increase in firmness, the rate of maturation, the content of beta-carotene, lycopene, and fructose, sugar concentration, and a reduction in acidity and respiration. The most common is a high-voltage electric field (HVEF) of 2–3.61 kV/cm. These fields extend the shelf life and improve the quality of fruit by decreasing respiration rate and ethylene production. The presented methods seem to be a promising way to increase the quantity and quality of crops in agricultural and fruit production. They are suitable for extending the shelf life of fruit and vegetables during their storage. Further research is needed to develop an accessible and uncomplicated way of applying MF and AEF in agricultural and fruit production.

Kombucha is a beverage made by fermenting sweetened tea with a symbiotic culture of yeast and bacteria. Literature data indicate that the kombucha beverage shows many health-promoting properties such as detoxification, chemo-preventive, antioxidant, antimicrobial, antifungal, and general strengthening. The research conducted focuses on the analysis of polyphenolic compounds formed in the fermentation process using ultra-efficient liquid chromatography, as well as on checking the antimicrobial properties of kombucha against pathogenic bacteria and yeasts found in food. Analysis of the composition of the tea mushroom (SCOBY) microflora using the MALDI TOF MS Biotyper mass spectrometer showed 8 species of bacteria and 7 species of yeasts. In vitro studies confirm the bactericidal and bacteriostatic properties of fermented kombucha beverages, with white and green tea beverages showing the highest antibacterial activity. The bacteria Staphylococcus aureus and yeast Candida albicans were the most sensitive to the effects of kombucha tea beverages. UPLC chromatographic analysis confirmed the presence of 17 bioactive compounds in kombucha beverages that can affect human health. The analyses conducted were aimed at indicating the best recipe and conditions to prepare a kombucha beverage, which allowed the selection of the version with the best health-promoting properties. Fermented kombucha teas contain many elements such as aluminium, calcium, iron, potassium, magnesium, sodium, phosphorus, and sulphur.